Pan-Fried Catfish with Southern Collard Greens

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A hearty Southern comfort meal featuring crispy pan-fried catfish paired with slow-cooked collard greens seasoned with smoky bacon and garlic. This American Southern-inspired comfort-food recipe, ready in about 75 minutes, pairs catfish fillets, cornmeal, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) catfish fillets
• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 lb collard greens, chopped
• 4 slices smoked bacon, chopped
• 3 garlic cloves, minced
• 1 medium onion, diced
• 2 cups chicken broth
• 1/4 tsp red pepper flakes

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Instructions

1. Step 1: Rinse and pat dry 4 catfish fillets. In a shallow bowl, combine 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tbsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Pour 1 cup buttermilk into another bowl.
2. Step 2: Dip each catfish fillet into the buttermilk, then dredge thoroughly in the cornmeal mixture, pressing lightly to coat well.
3. Step 3: Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry catfish fillets for 4-5 minutes per side until golden brown and cooked through; internal temperature should be 145°F. Transfer to a paper towel-lined plate to drain.
4. Step 4: In a separate large pot, cook 4 chopped slices of smoked bacon over medium heat until crisp, about 5-7 minutes. Remove bacon and set aside, leaving rendered fat.
5. Step 5: Add 1 diced medium onion and 3 minced garlic cloves to the bacon fat, sautéing for 3 minutes until translucent and fragrant.
6. Step 6: Add 1 lb chopped collard greens, 2 cups chicken broth, and 1/4 tsp red pepper flakes to the pot. Stir to combine, cover, and simmer over low heat for 45 minutes, stirring occasionally until greens are tender.
7. Step 7: Stir cooked bacon back into the collard greens before serving alongside the pan-fried catfish.